- By 100 Days of Real Food, on January 24th, 2012
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 Chicken Stock Ingredients I’ve shared this recipe on the blog before, but to be honest it’s kind of buried in the intro paragraph of another recipe, which basically means it’s hard to find. And now that I’ve realized how incredibly popular this slow cooker “overnight chicken stock” recipe is I’ve decided it deserves a page all of its own! If you don’t already own a slow cooker I like to give people plenty of reasons to buy one because I love mine and use it quite frequently for everything from “Flank Steak Fajitas” to “Refried Beans.” But one of the best crock pot discoveries (thanks to a friend!) has definitely been this recipe below for chicken stock that cooks while you sleep using the leftover chicken bones from your dinner. I highly recommend using the leftovers from “The Best Whole Chicken in a Crock Pot” recipe, but any chicken bones will do, and you’ll be amazed with the outcome. Get ready to say goodbye to canned chicken broth forever! Continue Reading »
- By 100 Days of Real Food, on January 20th, 2012
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There are millions of blogs out there so last month I asked my facebook fans what other “real food” blogs they follow (and possibly even write themselves). Some of these blogs aren’t solely about real food, but they’re obviously doing something right to be inspiring others. So without further ado…here’s the list! And feel free to share any others in the comments below.
- By 100 Days of Real Food, on January 17th, 2012
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 My husband’s family is from New Orleans so they get all the credit for introducing me to the unique and flavorful cuisine of The Big Easy. From jambalaya to crawfish etouffee to seafood gumbo…many new dishes have been added to my list of “favorites” since my first visit to New Orleans almost 15 years ago. And even though beignets are basically deep-fried white flour treats, they certainly make my list of favorites as well. 
Today I want to share a family recipe that came from my husband’s Aunt Vicki. It was introduced to us as a “seafood gumbo,” but what I’ve learned over the years is that this dish can easily be an “anything gumbo” instead. What that means is don’t go out and buy a bunch of new ingredients to make gumbo…instead try to use some of what you already have on hand. If you don’t have shrimp and crab well then throw in some leftover Thanksgiving turkey (if you still have some in the freezer like us). And if you don’t like bell peppers then just add more celery instead. My favorite dishes are the ones that are flexible so use this recipe as a guide and don’t be afraid to get creative. As long as you start with the suggested roux (butter and whole-wheat flour) it’s pretty hard to mess up. Continue Reading »
- By 100 Days of Real Food, on January 13th, 2012
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A lot of readers have been asking lately if I can recommend any other “real food” blogs or cookbooks, and I think Deliciously Organic is your answer. It’s both a blog AND a cookbook…and weekly meal plans, too! And for one week Carrie Vitt, the lovely woman behind Deliciously Organic, is extending two very special offers to my readers. Here’s the deal… Continue Reading »
- By 100 Days of Real Food, on January 11th, 2012
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This recipe could go two ways. You could make this dish the next time you have guests over for brunch, especially since the mixture could be made and put into the muffin cups in advance.  Or you could bake a big double batch this weekend and freeze them for those busy weekday mornings. If you decide to freeze them with the foil muffin holders still on then you’ll be able to pop them right into the toaster oven. Or if you take the muffin holders off before freezing they’ll be microwave ready. Either way I do recommend taking them out of the freezer the night before so they can thaw out overnight. Whatever you decide to do with this recipe though I don’t think you’ll be disappointed…it’s hard to go wrong with breakfast food! Continue Reading »
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